Table 3.
Composition of fruit peels
| Substrates | Cellulose | Hemicellulose | Lignin | Protein | Moisture | Ash | Total carbohydrates |
|---|---|---|---|---|---|---|---|
| Mausambi peel | 14.96 ± 0.01 | 16.08 ± 0.02 | 8.89 ± 0.02 | 5.4 ± 0.03 | 5.3 ± 0.05 | 5.8 ± 0.01 | 14.24 ± 0.06 |
| Pineapple peel | 20.6 ± 0.04 | 27.23 ± 0.05 | 10.30 ± 0.04 | 8.7 ± 0.02 | 9.4 ± 0.02 | 3.9 ± 0.03 | 29.19 ± 0.04 |
| Mango peel | 13.2 ± 0.03 | 20.84 ± 0.06 | 7.73 ± 0.01 | 9.5 ± 0.05 | 7.3 ± 0.05 | 6.4 ± 0.05 | 20.73 ± 0.06 |
| Banana peel | 24.6 ± 0.02 | 13.46 ± 0.01 | 11.62 ± 0.04 | 6.02 ± 0.03 | 10.5 ± 0.03 | 4.2 ± 0.02 | 17.83 ± 0.02 |
Except moisture remaining all the composition of substrates were done based on dry weight basis %
Values are mean of two replicates